Chefs tips
1. You can use any boneless fish fillets for this recipe.
2. Seeraga sambar rice has authentic Southindian flavor and aroma. Ponni raw rice or Basmati rice can be substituted instead of seeraga samba rice.

Fish Biryani

Disclaimer- this not an original recipe from Jakob's Kitchen. The recipe and idea has been adapted, tried and tested in my kitchen to derive actual taste closely to restaurant preparation.

Method
1. Mix all the ingredients in a large bowl except oil, knead dough for 10 mins until smooth and soft.
2. Place dough in a bowl, pour 1/4 cup oil over dough, cover bowl with damp towel and set aside dough for 4 hours.
3. Divide dough into equal sized balls, oil the kitchen counter, take one dough ball and flatten it on counter with palm and spread dough onto kitchen counter as much as possible by pulling dough from corners.
4. Dough must be spread as thin as possible, the counter top must be visible.
5. Gather the dough by making pleats like pleating paper fan or saree. Roll it from center to form disc and tuck end of dough to center.
6. Again flatten the pleated disc on counter top to form medium circle.
7. Continue the same with rest of the dough.
8. Heat a griddle or tawa and cook the flattened discs until golden browned on both sides for 3 mins.
9. Place cooked roti canai one on another on a plate, slightly dab on the sides of roti canai to make it flaky.
Serve hot with Kari ayam.

4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.

5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.

6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Chefs tips

1. I have used fresh noodles for this recipe, fresh noodles have chewy texture when compared to dried noodles. If fresh noodles are not available try substituting it with dried noodles. Cook the dried noodles al dente as per box instructions, drain the cooked noodles, toss with generous oil and set aside.

Method to make mushroom sauce
1. Cook lasagna sheets al-dent as per boxed instructions, spread little oil to the cooked lasagnas and set aside.
2. Drain the canned mushrooms from brine, wash mushroom in water and drain again, thinly slice the mushroom and set aside.
3. Blanch tomatoes in hot water for 8 to 10 mins or until tomatoes skin slightly cracks.
4. Remove blanched tomatoes from hot water, allow tomatoes to cool and remove its skin.
5. Puree the blanched and peeled tomatoes along with garlic in a blender.
6. Heat oil in a pan, add minced onion and celery, saute on low heat for 2 mins.
7. Now add the thinly sliced mushrooms to the pan and saute for few seconds.
8. Add ground tomato puree, chopped parsley, chopped basil, dried oregan, sugar and required salt to the mushroom mixture in the pan, stir everything well and cook on low heat for 5 to 6 mins until sauce thickens.
9. Once sauce thickened, remove from heat and allow to cool.

Parmesan Mushroom Lasagna

Method to make lasagna
1. Take a non stick loaf pan or lasagna pan, spread mushroom sauce mixture at the bottom of pan.
2. Next place a layer of cooked pasta sheet over top of sauce.
3. If there are any gaps found, cut some pasta sheet into strips and layer on the gap.
4. Again spread mushroom sauce mixture over cooked pasta sheet.
5. Generously sprinkle parmesan cheese over mushroom sauce and top it again with pasta sheet.
6. Continue the same process with rest of pasta sheet, mushroom sauce and parmesan cheese.
7. The final top layer of lasagna should be generously layered mushroom sauce and parmesan cheese.
8. Pre-heat oven at 200°c and place the loaf pan filled with lasagna in the middle rack of the oven.
9. Bake the lasagna for 8 to 10 mins or until top layer of cheese turns golden and bubbly.
Serve hot

Chef's tip
You can substitute freshly chopped parsley and basil with dried ones

Method1. Heat oil in a pan to deep fry.2. Meanwhile mix maida, rice flour and cooking soda in a bowl.3. in another bowl whisk curd with cumin seeds, green chilies, ginger, coriander leaves, salt and water. 4. Add the curd mixture to the dry flour mixture and mix well until a smooth lump free batter is formed.5. Batter should be slightly thick so it doesn’t absorb lot of oil.6.Add spoonful of batter to hot oil, you can add many bonda batters depending on the size of kadai but do not over crowd 7. Fry the bondas on medium heat for 3 mins until crispy and golden brown on outside. Serve hot with coconut chutney

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